beef vegetable soup

Here is a pictorial of beef vegetable soup I made over the weekend. I grew up eating this in New Orleans, my mom would make it several times over the winter. Some folks in New Orleans call it creole vegetable soup. This soup has an Italian twist because it has vermicelli, but you can add barley, potatoes, or any other type of soup starch that you want. Its delicious any way you like it. You can also make it substituting chicken for the beef. This batch is enough to share, filling a 16 quart stock pot, but you can certainly cut that in half or less. This is very easy to make, and it warms the house on a cold winter day while its cooking.

First off, purchase 4-5# of beef with soup bones – short ribs, beef shanks and ox tails all work well – the ox tails were the most expensive cuts, so if you want to economize, purchase the cheaper cuts of meat. You can use a small piece of brisket too.

Here are the vegetable ingredients – I tried bok choy and leeks this time around, and added some leftovers in the fridge like sweet potatoes, spinach and an almost empty jar of peach salsa.

Salt and pepper the meat and brown it all off

Save the drippings to saute the onions

and deglaze the cast iron pot to add the rest of the drippings to the stock

Add the meat and bring to a boil, then reduce and simmer 2-3 hours until the meat is falling off the bones

~ by maringouin on Monday, December 7, 2009.